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We hope you got benefit from reading it, now let’s go back to braised tofu, napa and vermicelli in a stonepot 豆腐粉丝白菜煲 recipe. To cook braised tofu, napa and vermicelli in a stonepot 豆腐粉丝白菜煲 you only need 8 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Braised tofu, Napa and vermicelli in a stonepot 豆腐粉丝白菜煲:
- Prepare 6-8 Napa leaves
- Take 1/2 pack extra firm tofu
- Take 4 oz dry vermicelli
- Take 1 Tsp soy sauce
- Prepare 1 tsp honey
- You need Salt and pepper to taste
- Provide Minced garlic
- Provide 1 carrot
Instructions to make Braised tofu, Napa and vermicelli in a stonepot 豆腐粉丝白菜煲:
- Soak dried vermicelli in hot water until fully rehydrated.
- Fry tofu in oil until golden brown.
- Sauté garlic in the stone pot until aromatic. Add sliced Napa cabbage and carrots until leaves are withered.
- Pour in a cup of veggies stock or water. Mix in tofu and seasoning soy sauce. Keep in simmer for 15 minutes. Add vermicelli towards the end and continue to simmer for 5 minutes. Adjust seasoning with salt, pepper and honey.
- Serve hot with bread or rice.
I added lemongrass and tossed in a few cubed fried potatoes. Mapo Tofu is a popular Chinese dish from Sichuan province. Smoking Allowed is a signature dish from molecular gastronomy Chef Michael Elfwing of Senses at the Hilton Kuala Lumpur. The ocean trout is presented in a large sealed jar filled with applewood smoke that is opened at the table. Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà(麻辣) balance of tongue tingling and spicy.
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